Instructions

• Slice the celery stalks thinly on a diagonal so you get maximum crunch in every bite. The pieces should be slim but still sturdy.
• Pit the dates (if not already done) and slice them into thin slivers. They’ll look a bit like ribbons and add pockets of chewy sweetness throughout the salad.
• Take a block of Parmigiano-Reggiano and shave or slice it into thin pieces. The big, translucent flakes are what you want for flavor and showiness.
• Add the sliced celery, dates, and almonds to a large mixing bowl. Toss them gently so the almonds and dates are scattered evenly through the green celery.
• In a separate small bowl, whisk the lemon juice, olive oil, honey, a pinch of salt, and pepper flakes until the mixture looks glossy and blended. Taste and adjust the salt and pepper if needed.
• Drizzle the dressing over the celery mixture and toss well to make sure every bite gets coated. The salad will take on a subtle sheen and start to smell fresh and lemony.
• Gently toss or scatter the Parmesan shavings over the top. Let them nestle among the celery for both flavor and presentation.
• Crack fresh black pepper over everything, taste for balance, then serve right away for the ultimate crunch and freshness.